Spaghetti & Meatballs

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This week, I have a classic childhood staple to share: spaghetti and meatballs! This recipe is inspired by Ina Garten’s spaghetti and meatballs. Although I like the approach, I don’t always have access to veal or ground pork. Sometimes we have to change things up and tailor recipes to what we have readily available, and that flexibility is part of the fun of cooking.

Let’s get to it...

INGREDIENTS

Meatballs

• 1 lb ground beef (85/15 works for me)

• 1 lb mild Italian sausage

• 1/2 cup plain breadcrumbs

• 1/4 cup Italian breadcrumbs

• 1/2 cup freshly grated parmesan cheese

• 2 tbsp chopped flat leave parsley

• 1 egg, beaten

• 1/2 cup warm water

• salt & pepper to taste (about 1 to 2 tsp salt & 1/2 pepper)

• olive oil

Sauce

• 1 tbsp olive oil

• 1 yellow onion, chopped (as fine as you wish)

• 3 garlic, minced

• 1/2 cup Chianti wine*

• 1 28oz crushed tomatoes

• 1 tbsp fresh parsley

• salt & pepper to taste

• 1 lb spaghetti pasta

• freshly grated parmesan for topping

  
  

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INSTRUCTIONS

1. Place the ground beef and Italian sausage, bread crumbs, parsley, Parmesan, salt, pepper, egg, and 1/2 cup warm water in a bowl. Using your hands combine ingredients, and lightly form the mixture into 2-inch meatballs. You will have about 16 meatballs (depending on size).

   
   

2. Pour olive oil into a large skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. The bits will be deglazed.

   
   

3. For the sauce, heat a little more olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, pepper, and a tsp of bouillon of choice. Taste for salt and adjust if needed.

   
   

4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and top with grated Parmesan.

*Note: For wine, use a dry bold red wine if Chianti is not an option.

If you don't like spaghetti, these meatballs make a great sub sandwich on fresh French bread. That's all there is to it! Enjoy!

Xx

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